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Question on Pork Belly. 1st time makin bacon

post #1 of 12
Thread Starter 

Hello all,

I am new to this forum and its a GREAT one!! This is my 1st attempt at making bacon.

My question is:

I am trying to cure 2 pork belly's( about 3-1/2 lbs each) for bacon and am using "Hi mountain's Buckboard Bacon Cure". I rubbed the belly's with the cure as they instructed, although I am noticing that there really isn't much water coming off of it. I have it in a glass backing pan, covered with plastic wrap and am flipping everyday at almost the exact time I prepped them. What am I doing wrong? Isn't there supposed to be more water coming out of these? Any help would be appreciated.

Thank you in advance for your help.

post #2 of 12

That's really not out of line, pork bellies have their own personality. Some will give off a lot of juices, some might just give off a teaspoon. So long as you got the cure rubbed in good follow the timeline and they'll be just fine.

post #3 of 12
+1, mines been in fridge 11 days and hardly any juice, which is normal for mine, just soak it then do a fry test.
post #4 of 12
Thread Starter 
I smoked that bacon after 7 days and it was FABULOUS!!!
Wife said she would never buy bacon again. Thank you all for the great advise.
Smoking another 7 lbs right now as I type .. Hehehehe
post #5 of 12
Nice, I got a 11lb er gonna smoke on Sunday, I quartered it and put 2 chunks in Pops brine and 2 with buckboard bacon cure , gonna rain pepper on all 4 chunks and let the smoke begin, can't wait...
post #6 of 12
Thread Starter 
Oh wow wazzuqer, that sounds great!! :)
post #7 of 12

 Here's my latest bacon

post #8 of 12
Thread Starter 
Oh man rexster314 that looks great!!
post #9 of 12

That looks amazing, I have gotta try making some bacon. I read somewhere there is a way to cut the homemade bacon so it does not shrink as much as store bought bacon. Is there any truth to this?

post #10 of 12

The Bacon looks great. The best thing I found was to fry low and slow.

post #11 of 12

I did the same, prok bellies with this seasoning...did you cold smoke or hot smoke?  how long and temps?

post #12 of 12

Don't worry to much about that, sometimes you get more juice than other times.

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